CREAM PUFF. Preheat oven to 400\u00b0F
For the cream puff pastry:
Preheat oven to
Combine first three ingredients.
Cut cookies in half.
Fill and put together, making a mini cream puff.
ven heat off and allow puff ring to rest in the
Heat water and oleo until melted.
Add flour; mix well.
Add eggs, one at a time; mix well.
Grease a 9 x 13-inch; spread mixture on the bottom and up the sides a little.
Bake at 400\u00b0 for 35 minutes.
Pastry will puff up like a cream puff.
Let cool.
ough.
Beat milk, sour cream, pudding and pie filling (dry
ith a wooden spoon. Cool cream puff before filling.
For the
Heat water and oleo, then add flour.
Mix. Let cool.
Add unbeaten eggs, one at a time, mixing well.
Pour mixture into 9 x 12-inch greased pan.
Spread mixture on bottom of pan and a little up the sides.
Bake 35 minutes at 400\u00b0.
Pastry will puff up like a cream puff.
Let cool.
owl. Bring 4 ounces heavy cream to a boil in a
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days.
Boil together the oleo and water; add flour.
Mix well.
Cool slightly.
Stir in eggs, one at a time.
Mix well and spread into a 9 x 13 inch greased pan.
Bake at 400 degrees for 30 min.
Cool. To pudding add milk and softened cream cheese.
Mix together with a wire whip until lumps disappear.
Pour into cream puff crust. Spread cool whip on top of pudding.
Drizzle Hershey's syrup on top for color.
Refrigerate.
Keeps well for days.
Make cream puff dough.\tBake in a 10 x 15 greased pan for 15 to 20 minutes; cool.
Cream Puffs:
In a large
ack.
For the vanilla cream, mix the vanilla seeds with
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
pastry bag and pipe \"mini\" cream puffs for when I have
n the side of each puff. Return to oven for 5
o hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2
ill puffs.
Top each cream puff with dop of Cool Whip
Cream puffs: Melt butter in boiling